Handbook of Flavor Ingredients by Thomas E. Furia (1975, Hardcover)

This is a set of 2 textbooks titled “Handbook of Flavor Ingredients,” Volumes 1 & 2, Second Edition, edited, translated, and revised by Thomas E. Furia and Nicolo Bellanca. These books constitute a comprehensive guide for food science enthusiasts. Published by CRC Press LLC in 1975, Volume 1 is 558 pages and Volume 2 is 928 pages. These provide an in-depth understanding of flavor ingredients and their impact on food taste. This publication is perfect for anyone interested in the subject of food science and technology.

Inorganic Chemistry (5th Edition) – Hardcover By Miessler, Gary L.

The product is a 5th edition hardcover textbook titled “Inorganic Chemistry” by Gary L. Miessler, Donald Tarr, and Paul Fischer. Published by Pearson Education in 2013, this textbook covers the subject area of inorganic chemistry with a total of 696 pages. It includes illustrations and is written in English. The book measures 10.1 inches in length, 8 inches in width, and 1.2 inches in height, with a weight of 47.2 ounces. This textbook is a comprehensive resource for students and professionals in the field of inorganic chemistry.